Description
A delicious and versatile vegan tuna made with textured vegetable protein, perfect for salads, wraps, or as a dip.
Ingredients
Scale
- 8 large TVP slices
- 1/2 sheet of nori seaweed
- 1/4 cup hot water
- 3 tbsp neutral oil
- 2 tsp lime juice (or white vinegar)
- 3/4 tsp nutritional yeast
- 1/2 tsp salt
- 1/2 tsp sugar
Instructions
- Add the textured vegetable protein slices to a large bowl and cover with hot water. Let the slices rehydrate for about 30 minutes or until completely soft; they should feel spongy to the touch.
- Next, rinse the slices 3-4 times under cold water, squeezing them to eliminate the soybean flavor.
- Finally, squeeze each slice between your hands to remove as much water as possible; they should be light and not drippy.
- Cut the nori into small strips and add them to a small bowl. Cover with 1/4 cup of warm water and let the water infuse for about 30 minutes.
- Finally, strain the juice using a fine-mesh sieve and discard the nori; the liquid should have a slight ocean-like scent.
- Transfer the rehydrated TVP slices to a food processor fitted with the slicing blade. Add the prepared seaweed water, oil, lime juice, nutritional yeast, salt, and sugar.
- Process the mixture for 3-4 seconds until it resembles shredded tuna. Adjust the seasonings to your liking.
- The vegan tuna is now ready to use! You can keep this mixture in the refrigerator for up to 7 days.
Notes
Avoid skipping the rinsing step for better flavor and texture. Store in the refrigerator for up to 7 days.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Vegan
Nutrition
- Serving Size: 1/4 cup
- Calories: 130
- Sugar: 0g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg